Here is my recipe for whole wheat baguettes. These baguettes com out amazing every time. They have a very artisanal look to them, crisp outside, soft crumb inside with plenty of air bubble holes. I love them with good butter and fig jam. Keep in mind before making these that it takes time and skill to shape the baguettes properly. I’ve been hesitant to post this because without a video showing the method I am sure the “rookie bakers” like me, will have some challenges.
It’s nearly impossible to explain the proper technique with words alone. So…for those of you that can shape a baguette..here you go….for you rookies..wait until the video is posted….
Make Sponge:
in large plastic or ceramic container mix together:
3/4 c whole wheat flour
1 c bread flour
1 tbs yeast
1.5 tbs sugar or honey
2 cups 105 degree water
mix all together well, let stand 1.5 hours min or overnight in the fridge
Make Bread:
1-Add sponge to stand mixer with dough hook, add salt, add additional 3 cups bread flour, let mixer knead on medium for 5 minutes.
2-Place dough back in sponge container, cover and let sit in warm place like near the fireplace for 2 hours or until tripled in volume.
3-Punch down on floured work surface, cut into 3 equal pieces. Use hands to roll into log or baguette shape. Place on sheet pan that is lined with parchment. Slash each loaf 5 times on top or once down the middle. Let rise for 1.5 hours. Place sheet pan with bread in preheated 450 degree oven for 20 minutes or until it looks done.
Chef’s Note: The action to shape the loafs is basically folding the dough on itself while making one side tight. this is done a few times and the result is the cylindrical log shape. Again, really hard to explain…I will post a video soon.
awaugh2 February 6, 2010 at 3:36 am
I made this bread exactly like the recipe (no flax, no eggs) and it turned out very nice. I don't have an electric mixer so I kneaded it by hand. Next time I will add the eggs and extra flour and see how I like it. You forgot to say how much salt to use. I don't think I used enough. I also wonder about the recipe name because it isn't actually a whole wheat bread; it's a white bread with a little whole wheat flour added. Picky, picky me. I would prefer "Baguettes with Whole Wheat"–slightly more descriptive.
Yes, bread rocks! Especially homemade bread.
keith February 6, 2010 at 2:05 pm
fair enough….made a batch the other day…..very nice
Keith
keith January 28, 2010 at 1:23 pm
I have tested this recipe with the addition of 2 eggs and another 1/4 cup flour..works better gives a much better golden brown color and more elasticity to the crust…so instead of cracky and crisp.it's more chewy and "toothy" like the type you'll get in France….bread rocks!
keith January 17, 2010 at 2:57 pm
Wanted to mention that I am working on a batch right now with 2 tbs flax seed meal. I ground up organic yellow flax seeds to a powder then added it to the sponge.
I will post results of this variation.
maryjo January 6, 2010 at 3:56 pm
I am thinking that the flour amount is incorrect. It lists 1 cup and the directions say 3 cups. ????
keith January 6, 2010 at 8:11 pm
I adjusted the wording in the recipe so it makes sense…1 cup of flour is for the sponge..then an additional 3 cups is added to the sponge in the mixer.